Beer Temperature

Willing to tape yourself putting a bottle of beer in your microwave for ten seconds on high and sharing the results? I've seen tiny, tiny little bits of metal spark immediately when in there with plenty of other energy absorbing materials. Can't imagine a bottle cap NOT sparking.

But to the point: I generally let stouts sit on the counter for 10-20 minutes before opening. Otherwise, remove from fridge, pour, drink.

 

Holding the stout in your hands is a satisfying way of transferring some heat. Some beers deserve to be taken time with.

 

It usually takes me around a half an hour to bring my beer to drinking temperature.

I draw a hot bath, which takes about 10 minutes.
Then I put the cold bottle in while I bathe....another 15 - 20 minutes.
When I'm finished I towel off, go to the kitchen and unplug the microwave oven and bring it into the bathroom, plug it back in and throw
it into the bathtub.

Works every time.

 

I wonder what BMC fans would think if they read this thread.

These fuckers intentionally WARM their beer UP!?

 

Call me crazy, but I like to drink a lot of stouts at near room temperature. I will leave a few out sitting next o the fridge and mount them in the freeze for 10-15 min before drinking. I find the coffee, chocolate flavor profiles really pop more when the beer is warm.

 

I think most will agree to this, not crazy at all. The only real reason to start cold and drink slow is the fun of seeing how the flavors develop as the temp rises.

 

Hi, I'm Dan. I'm 27 and only starting drinking recently, I prefer Stouts and Porters and I hear that stouts are best served between 55-60 degrees f. My question is, since I store my beers in the fridge, do you guys have a formula of how long a beer has to sit at room temp to go from refrigerator frosty to 55-60f?

 

Pour straight from the fridge and experience the changes as the beer warms up naturally.

 

What I want to know is who's walking around with thermometers in their beer

 

I store almost all my beer at room temp which ranges from 55-70F. Before I am ready to serve it, I put it in the freezer to cool it down. I have a thermometer in the box when I store the beer, so I generally know how long to keep the beer in the freezer- any where from from 25-60 minutes ( 22oz bottles take longer to cool down).

I then either serve the beer or put it in the fridge to keep it cool. Starting at the lowest suggest cooling temp is good so you will note the differences in the taste of the beer as it warms. A brewer suggested to me to generally start at 2 degrees below the suggested serving temp.

I also use a digital thermometer to test serving temp. This works well, and you become familiar with the temps you like to serve different beer styles. I only use this thermometer for beer serving temp- and not for cooking.

I don't like storing my beer in the fridge for long periods of time( days or months) but it may work for lower ABV beers, such as lagers. I had a Smuttynose winter ale in the fridge for 2 months- and it was excellent and much better than the fresh version.

 

Anything hoppy cold, my fridge is set to the coldest setting which only hits 50. I pop out most beers and might put them in the freezer for 10 minutes or so. I love ice cold beer, always have. Stouts I like at 50 to start. I also don't mind cold mugs or glasses either.

 

What disadvantage would there be to storing higher ABV beers in the fridge? All my beer is currently in my 'cellar' (a room in my basement which will probably warm up in the summer, idk, just moved in) and it keeps the beer every bit as cold as a fridge would.

 

While I definitely enjoy pouring a big stout or old ale cold and experiencing the journey as it warms up, I've typically found that my last (and warmest) sip is superior to every other sip before it. This has led to me to try to achieve a just below room temperature at the time I'm pouring the bottle.

If I'm just going to take a bottle out of the fridge and let it sit out, it usually takes 30-45 minutes to get as warm as I'd like it. To speed things up, I'll turn my kitchen sink faucet on hot and just let the hot water run over the bottle for maybe 15 seconds. This method has proven very effective to me and hasn't negatively impacted the flavor of the beer at all.

 

I'm probably the only person on this site to say this, but I hate warm beer, period. Right out of the fridge works for me, and as others have said, by the time I'm done it's been warming for 20-30 mins which warms it up enough. I ordered a stout from a local brewpub once and they brought it out warm, I suppose they were trying to show me their knowledge, but it made me mad. By the time I finished it, it was room temperature.

 

I think it's time for a new refrigerator. If you can't get below 50dF, you're growing food spoilers.

 

Nah, this is mini for been and wine only, but it's never gets below 48 -50, probably is time for a new one.

 

Funny, I was thinking the same, but makes sense for a mini. I use a large fridge in my garage as a cellar, and it's highest temp setting is at 50.

 

I have gone to two BCBS tastings at Goose Island they had six variations each time all at room temperature.
Depending on the style I will serve my beers at different tempuratures, but never ice cold! I don't want to kill my taste buds.

 

I have a "beverage refrigerator" at 40 degrees F for lagers, IPAs, etc. I also have a "wine refrigerator" that I have set for 50 to 55 degrees F (usually sits around 53). I keep all of the stouts, barleywines, etc in there and also use it to "cellar" beers as well. With this set up the beers in either fridge are fairly close to ideal drinking temperature right off the bat. When I want a beer I want it NOW. Also when I used to drink imperial stouts and other high gravity beers right out of the regular refrigerator and let them warm as I drank, I always felt that I was only enjoying the last 1/3 to 1/4 of the bottle. Now pretty much the whole bottle is right in the "sweet spot" of drinking temps.